Rajgira is nothing but Amaranth seeds / முலக்கீரை விதை, usually payasam/kheer is prepared with this in North India for Navratri. Commonly it is prepared during Vrat time, as its highly nutritious and very rich in protein.

Rajgira Kheer Recipe / Amaranth Seeds Recipe / Mulakeerai Vithai Payasam recipe

Very first time tried this Rajgira Kheer using products from Ekgaon, an online platform that connects farmers all over India. I have been using Ekgaon products for few months long and the products are high quality and I am very happy with the result. Give a try to both the recipe and the products from Ekgaon…

Making of Rajgira Kheer / Amaranth seeds payasam recipe –

Rajgira kheer / Payasam is a perfect dish during the time of vrat or Navratri, because of the health benefits in the Amaranth seeds / Rajgira. Also, I have substituted sugar with Dates Palm Sugar / Panangarkandu in tamil, which helps in relieving cold and sore throat. Give a try…

CLICK HERE for more Kheer / Payasam recipe.

Ingredients:

• Rajgira / Amaranth seeds / Mulakeerai vithai – 1 cup
• Palm Dates Sugar / Sugar – ¾ cup
• Cardamom – 3 nos
• Milk – ½ litre
• Cashew nuts – 10 nos
• Badam / Almonds – 10 nos
• Saffron strands / Kungumapoo – few strands

Rajgira seeds / Amaranth seeds getting rinsed in water

Rinsed seeds to pressure cooker

Rajgira with water

About to get pressure-cooked

Milk getting boiled

With cardamom seeds

With pressure-cooked rajgira seeds / amaranth seeds

Getting thicken with miik

Thickened and nearer to kheer texture

With palm dates sugar

With saffron strands

With thinly sliced almonds / badam

With thinly sliced cashew nuts

Getting cooked

Rajgira Kheer Recipe / Amaranth Seeds Recipe / Mulakeerai Vithai Payasam recipe is ready

Rajgira Kheer Recipe / Amaranth Seeds Recipe / Mulakeerai Vithai Payasam recipe

Preparation:

• Take the rajgira / amaranth seeds in a strainer and rinse it well in running water.
• Drain the water completely, transfer it to pressure cooker, for 1 cup of rajgira, pour 1 ½ cups of water and pressure cook for 3 whistles in medium flame.
• Meanwhile boil the milk in a pan, crush the cardamom, add cardamom once the milk is boiled and cook in low flame, until the milk reduces to half the quantity.
• Remove the lid from the pressure cooker, once the pressure is completely released.
• Pour the pressure-cooked rajgira to the boiling milk, mix it well and cook for few mins.
• Once it starts thickening, thinly slice the cashew nuts and almonds, add it to the kheer, mix it well and cook for a min.
• Add the Palm dates sugar / panangarkandu to the kheer, mix it well, cook for a min or until the sugar is dissolved.
• Sprinkle the saffron strands, remove it from fire.

Serve hot or chillied. You serve it along with poori for breakfast or serve it as dessert in meals.